This butter chicken recipe has been my go-to Indian comfort food for over ten years, ever since Emma first tried it at our neighbor's house and came home begging me to figure out how to make "that orange chicken stuff." What started as a challenge to recreate restaurant flavors turned into our family's most requested dinner. Emma loves helping me measure the spices, though he still makes faces at the garam masala smell before it all comes together.
Why You'll Love This Butter Chicken Recipe
Emma and I have served this butter chicken recipe to everyone from picky eaters to Indian food snobs, and somehow it wins over both crowds. The sauce is creamy enough that kids don't freak out about "weird spices," but it's got enough depth that adults don't feel like they're eating baby food. Emma especially loves how the chicken gets all tender from sitting in that tomato-cream sauce, and I love that I can throw it all in one pot and let it simmer while I help with homework.
What really sold me on making this recipe over and over is how forgiving it is. Forgot to marinate the chicken overnight? No problem. Don't have heavy cream? Use whatever you've got. Too much garam masala? (Emma did this once.) Just add more tomatoes and cream. It's one of those dishes that tastes like you spent all day cooking, but really you just chopped some stuff up and let the stove do the work.
Jump to:
- Why You'll Love This Butter Chicken Recipe
- Ingredients for Butter Chicken Recipe
- How To Make Butter Chicken Recipe Step By Step
- Substitutions For Butter Chicken Recipe
- Butter Chicken Recipe Variations
- Equipment For Butter Chicken Recipe
- Storage Tips
- How My Neighbor's Dish Became a Household Staple
- Top Tip
- What to Serve With Butter Chicken Recipe
- FAQ
- Time for Your Best Butter Chicken Yet!
- Related
- Pairing
- Butter Chicken Recipe
Ingredients for Butter Chicken Recipe
For the Chicken:
- Boneless chicken
- Plain yogurt
- Lemon juice
- Garlic
- Fresh ginger
- Garam masala
- Salt
For the Sauce:
- Butter
- Yellow onion
- More garlic and ginger
- Crushed tomatoes
- Heavy cream
- Tomato paste
- More garam masala
- Cumin
- Paprika
- Cayenne pepper
Nice to Have:
- Kasuri methi
- Fresh cilantro
- Basmati rice for serving
- Naan bread
See recipe card for quantities.
How To Make Butter Chicken Recipe Step By Step
Marinate the Chicken:
- Cut chicken into bite-sized pieces
- Mix with yogurt, lemon juice, garlic, and ginger
- Add garam masala and salt
- Let it sit for at least 30 minutes
Start the Sauce:
- Melt butter in your biggest pot
- Cook chopped onion until soft
- Add garlic and ginger (smells incredible)
- Stir in tomato paste and cook for a minute
Build the Flavor:
- Add crushed tomatoes
- Throw in all your spices
- Let it bubble and get thick
- Add the marinated chicken with all the juices
Finish It Up:
- Sprinkle in kasuri methi if you have it
- Simmer for about 15 minutes
- Pour in the heavy cream
- Taste and add more salt if needed
Substitutions For Butter Chicken Recipe
Chicken Options:
- Chicken thighs → Chicken breasts (thighs stay juicier)
- Fresh chicken → Rotisserie chicken (add it at the end)
- Boneless → Bone-in (just takes longer to cook)
- Regular → Leftover grilled chicken
Dairy Swaps:
- Heavy cream → Half and half
- Regular → Coconut milk (tastes different but good)
- Yogurt → Sour cream for marinating
- Butter → Ghee (more traditional)
Spice Substitutions:
- Garam masala → Make your own with what you have
- Kasuri methi → Skip it (nice but not needed)
- Fresh ginger → Ground ginger (use way less)
- Cayenne → Paprika for no heat
Tomato Changes:
- Crushed tomatoes → Diced tomatoes
- Canned → Fresh tomatoes
- Tomato paste → More crushed tomatoes
Butter Chicken Recipe Variations
Emma's Winners:
- Extra creamy version (double the cream)
- Mild kid-friendly (skip the cayenne completely)
- Veggie loaded (add bell peppers and peas)
- Coconut twist (coconut milk instead of cream)
Protein Changes:
- Paneer butter masala (swap chicken for cheese cubes)
- Shrimp butter curry (cooks way faster)
- Leftover turkey (great after Thanksgiving)
- Chickpeas for vegetarians
Serving Ideas:
- Over basmati rice (classic)
- With naan bread for dipping
- Over mashed cauliflower (low-carb)
- Mixed into pasta (Emma's weird but tasty idea)
Spice Level Tweaks:
- Super mild for sensitive tongues
- Medium heat (add more cayenne)
- Hot version (fresh chilies)
- Sweet and mild (add a pinch of sugar)
Equipment For Butter Chicken Recipe
- Large heavy-bottomed pot or Dutch oven
- Sharp knife for chopping
- Cutting board
- Wooden spoon for stirring
- Measuring spoons and cups
Storage Tips
Fridge Storage:
- Cool completely before putting it away
- Keeps for 3-4 days covered
- Actually tastes better the next day
- Reheat gently on the stove
Freezer Storage:
- Freezes really well for up to 3 months
- Let it cool completely first
- Use freezer bags or containers
- Thaw overnight in the fridge
Reheating Tips:
- Stovetop is best (low heat, stir often)
- Microwave works but stir halfway through
- Add a splash of cream if it looks dry
- Don't boil it or the cream might curdle
Make-Ahead Ideas:
- Great for meal prep containers
- Marinate chicken the night before
- Make the sauce base and freeze it
- Cook the whole thing and freeze portions
How My Neighbor's Dish Became a Household Staple
The whole butter chicken recipe thing started when our neighbor invited us over for dinner about three years ago. She served this incredible orange-colored chicken that had Emma asking for seconds, thirds, and then trying to sneak back into her kitchen for more. I'd never seen him eat anything with that much excitement, especially something with "weird spices" as he used to call anything that wasn't ketchup or ranch dressing.
That night, Emma spent the entire car ride home talking about "the orange chicken" and asking when we could have it again. I knew I had to figure out how to make it myself, partly because I couldn't keep bothering our neighbor for dinner invitations, and partly because Emma had started rating all other dinners against that one meal. It took me about six tries to get it right, with Emma as my very honest taste tester.
Top Tip
- Remember what Emma taught us - it's called butter chicken recipe for a reason, so don't be shy with the butter. Sometimes kids have the best cooking wisdom. I used to try to cut back on the butter to make it "healthier," but Emma would always complain that it didn't taste right. Turns out he was absolutely correct - the butter is what makes the sauce so rich and silky, and it helps all the spices blend together instead of tasting harsh.
- He's also the one who figured out that you can't rush the cooking process - let that sauce bubble and thicken properly, or you'll end up with watery butter chicken that tastes like disappointment. Emma has no patience for most things, but he's learned that good butter chicken recipe takes time. He'll stand there stirring and waiting, watching the sauce change from thin and runny to thick and creamy.
What to Serve With Butter Chicken Recipe
Emma and I have tried butter chicken recipe with pretty much everything, and some combinations work way better than others. The classic choice is basmati rice, but we usually just use whatever jasmine rice we have on hand. Emma loves coconut rice for special occasions, though he whines when I try to sneak in brown rice. For bread, naan is great for dipping, but pita bread or even regular dinner rolls work fine when we can't get to the Indian store.
For veggies, we keep it simple - roasted broccoli that Emma will eat, green beans with garlic, or a quick cucumber salad. Emma has come up with some strange but surprisingly good ideas like serving it over pasta (basically curry mac and cheese), with baked sweet potato, or mixed into scrambled eggs the next morning. He even tried using it as a dip for French fries once, which I won't admit was delicious.
FAQ
What are the ingredients in butter chicken recipe?
The main ingredients are chicken marinated in yogurt and spices, then simmered in a creamy tomato sauce made with butter, onions, garlic, ginger, garam masala, and heavy cream. Emma always reminds me not to forget the kasuri methi (dried fenugreek leaves) because that's what makes it taste like restaurant butter chicken.
What is the secret to a good butter chicken recipe?
The secret is marinating the chicken properly and not rushing the sauce. Let the tomatoes cook down until thick, and don't add the cream too early or it might curdle. Emma's secret is adding extra butter at the end because, in his words, "it's called butter chicken for a reason."
What are some common mistakes when making butter chicken recipe?
The biggest mistakes are using chicken breasts instead of thighs (they dry out), adding cream too early (it curdles), and not letting the sauce get thick enough before adding the chicken. Also, don't skip the marinating time - even 30 minutes makes a huge difference in flavor.
Do you put sour cream in butter chicken?
Traditional butter chicken uses heavy cream, not sour cream. However, you can use sour cream in the marinade instead of yogurt if that's what you have. Emma and I tried it once and it worked fine, just made the chicken a little more tangy.
Time for Your Best Butter Chicken Yet!
Now you've got everything you need to make butter chicken that'll have your family asking for it every week (just like Emma does). This creamy, flavorful dish has become such a staple in our house that I keep the spices stocked and ready to go. It's one of those recipes that makes you feel like a cooking genius, even though it's really just throwing stuff in a pot and letting it simmer.
Want more crowd-pleasing dinners? Try our Best Garlic Steak Bites and Potatoes for when you need something hearty and satisfying. Craving comfort food? Our Healthy French Onion Soup Recipe delivers all the cozy flavors without the guilt. Or whip up our Easy Beef and Broccoli Recipe that Emma says is "better than takeout" (high praise from a seven-year-old).
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Related
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Pairing
These are my favorite dishes to serve with Butter Chicken Recipe
Butter Chicken Recipe
Equipment
- 1 Large heavy-bottomed pot or Dutch oven
- 1 Sharp knife (for chopping chicken & aromatics)
- 1 Cutting board
- 1 Wooden spoon (for stirring)
- 1set Measuring spoons & cups
Ingredients
- 1.5 lb Boneless chicken thighs - cut into 1″ pieces
- ½ cup Plain yogurt - for marinade
- 1 tablespoon Lemon juice
- 2 cloves Garlic - minced plus 2 more for sauce
- 1 tablespoon Fresh ginger - grated plus 1 more for sauce
- 1 teaspoon Garam masala - plus 1 more for sauce
- 1 teaspoon Salt - or to taste
- 4 tablespoon Butter - divided; save 1 tbsp for finishing
- 1 medium Yellow onion - finely chopped
- 1 tablespoon Tomato paste
- 1 cup Crushed tomatoes
- ½ cup Heavy cream - plus extra splash for reheating
- 1 teaspoon Cumin - ground
- 1 teaspoon Paprika
- ¼ teaspoon Cayenne pepper - adjust for heat
- 1 teaspoon Kasuri methi - dried fenugreek; optional
- — — Fresh cilantro - handful choppe
Instructions
- Combine chicken with yogurt, lemon juice, garlic, ginger, spices, and salt.
- Cook onion until soft, then add garlic and fresh ginger for fragrance.
- Stir in tomato paste, crushed tomatoes, and spices, then simmer to thicken.
- Add the marinated chicken with its juices and simmer until fully cooked.
- Stir in butter and cream, then top with fresh cilantro before serving.
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